Gluten Free

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Because would it really be a barbecue without grilled corn?

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

This classic Polish soup is the ultimate in summer refreshment.

Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits—like chocolate chips, nuts, and coconut—get layered over sticky condensed milk and a crisp cookie crust.

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.